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Herb-crusted fish with new potatoes

Serves 4 Prep 10 min Cook 15 min

Ingredients

  • 650g new potatoes, scrubbed
  • 2tbsp chopped fresh dill
  • 2tbsp chopped fresh chives
  • 2tbsp chopped fresh mint
  • 1tbsp baby capers in brine, rinsed and finely chopped
  • 4 x 150g firm white fish fillets
  • Cooking oil spray
  • 250g tenderstem broccoli
  • 350g green beans
  • 30g flaked almonds, toasted
  • 2tsp extra-virgin olive oil
  • Zest of 1 lemon and 1tbsp juice

Method

  1. Preheat the oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper. Steam the potatoes for a few min or until tender.
  2. While the potatoes are cooking, combine the herbs and capers in a shallow bowl. Add the fish fillets and coat on both sides with the herb mixture.
  3. Spray a large frying pan with a little oil and set over a high heat. Add the fish and cook for 1–2 min on each side until golden. Transfer to the prepared baking tray, then bake in the oven for 5 min or until cooked through.
  4. Meanwhile, steam the broccoli and beans until tender-crisp. Transfer to a mixing bowl with the almonds, olive oil and lemon zest and juice, then toss.
  5. Serve the cooked fish with the new potatoes and vegetables.

Nutrition per serving

347 37.2g 8.8g 1.2g 7.9g 5.7g 0.6g 127mg 31.5g 3.5mg Read more on how we calculate nutrition.

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